ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01

Authors

  • Danielle Fabiola Pereira Silva
  • Leila Cristina Rosa de Lins
  • Rosana Gonçalves Pires Matias
  • Robson Ribeiro Alves
  • Luiz Carlos Chamhum Salomão

DOI:

https://doi.org/10.13083/reveng.v22i6.581

Keywords:

Litchi chinensis Sonn., escurecimento do pericarpo, conservação

Abstract

The lychee pericarp becomes brown only a few days after harvest due to the degradation of anthocyanins. The objective of this study was to evaluate the effect of different concentrations of ascorbic acid in preventing pericarp browning and in maintenance of postharvest quality of lychee. ‘Bengal’ lychee fruits with completely red pericarp were immersed in solution with different concentrations of acid ascorbic (0, 3, 6, 9, 12 and 15%) for 5 minutes. After drying at room temperature, the fruits were placed on polystyrene trays and stored at room temperature and analyzed every 2 days for 8 days. Weight losses ranged from 9.2 to 10.46% on the 8th day of storage. Independent of the dose, ascorbic acid was not effective in preventing browning of pericarp from the ‘Bengal’ lychee, and by the fourth day of storage the treated fruits remained similar to the control treatment, and from this day on the control fruits darkened less than those treated with ascorbic acid.

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Published

2014-12-23

How to Cite

Pereira Silva, D. F., Lins, L. C. R. de, Matias, R. G. P., Alves, R. R., & Salomão, L. C. C. (2014). ASCORBIC ACID IN REDUCING PERICARP BROWNING AND POSTHARVEST QUALITY OF LYCHEE - DOI: 10.13083/1414-3984.v22n06a01. Engineering in Agriculture, 22(6), 503–508. https://doi.org/10.13083/reveng.v22i6.581

Issue

Vol. 22 No. 6 (2014)

Section

Agricultural products storage and processing

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